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Pumpkin Chiffon Pie Recipe

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This recipe for Pumpkin Chiffon Pie is from 50 Years of Slade Family Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 envelope Knox gelatin
½ tsp. Salt
½ tsp. allspice
¼ tsp. nutmeg
½ c. sugar
½ tsp. cinnamon
¼ tsp. ginger
¾ c. milk
2 slightly beaten egg yolks
2 egg whites
½ c. whipping cream or 1 c. cool whip
1 c. - 1 ¼ c. pumpkin
¼ c. sugar
Directions:
Directions:
Combine spices and gelatin in a saucepan (or double boiler). Stir in milk, egg yolks, and pumpkin. Cook and stir over medium heat until mixture boils and gelatin dissolves. Remove from heat and chill until partially set. Beat egg whites until soft peaks form. Gradually add ¼ cup sugar and beat to stiff peaks. Fold pumpkin mixture in whipped cream. Pile into crust. Chill until firms. Makes 1 pie.
Personal Notes:
Personal Notes:
It wouldn't be Thanksgiving without Mom's pumpkin chiffon pie -- even if you don't like pumpkin pie it's part of the celebration!

 

 

 

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